Thai Beef And Sweet Potato Red Curry

• 1 lb sweet potato, skin scrubbed, cut into 1-inch pieces
• 1 tbsp vegetable or peanut oil
• 14 oz beef sirloin steak, sliced
• 1/4 cup Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 lb frozen stir-fry vegetable mix
• 2 None chicken bouillon cubes
• None None Cooked jasmine rice and cilantro sprigs, to serve

1. Place sweet potato in a microwave-safe bowl. Microwave on high (100%) for 5 mins or until almost tender.
2. Heat half the oil in a wok or large skillet on high heat, swirling to coat surface. Stir-fry beef, in batches, for 2 mins or until browned. Transfer to a heatproof bowl.
3. Heat remaining oil in wok on high heat. Stir-fry curry paste for 30 seconds or until fragrant.
4. Add coconut milk, vegetables, crumbled bouillon cubes and 1 cup water to wok; bring to a boil. Reduce heat to low; simmer gently for 3 mins or until vegetables are heated through.
5. Stir in sweet potato and beef. Serve curry with rice and cilantro.

sweet potato, vegetable, beef sirloin steak, red curry, coconut milk, vegetable mix, chicken bouillon cubes, rice

Taken from recipes-plus.com/api/v2.0/recipes/37545 (may not work)